I have never liked Brussel sprouts. I remember having to eat them as a kid and hating it. As an adult, every year around the holidays when they came into season I would cook them a variety of ways….always hating them. I’m not sure what has happened to me but this winter I cannot get enough of them! Maybe it’s because at the ripe ole age of 35 I am now a Brussel Sprout Cougar or that I now have a complete family to inflict this misunderstood veggie upon. I don’t know? However, now that I’m eating them weekly I am trying out a variety of different recipes. Here’s one I came up with yesterday for dinner. Delicious with my pork chop!
Brussels, Apples and Bacon
1lb Brussel sprouts, peeled and quartered
1large Fuji Apple, peeled and chopped about 1/2 inch
2 slices uncured bacon
Juice of one lemon
Salt and pepper to taste
Heat oven to 400 degrees. Cook bacon to ‘medium’ crispy, remove and chop small. Toss Brussels into hot pan with bacon drippings, season with a heavy pinch kosher salt and fresh black pepper, cook for about 5 minutes stirring occasionally to get even browning all over. Add in the apples, stir to incorporate into the Brussels and place in the oven for 15 minutes, removing to stir half way. When the sprouts and apples are tender add in bacon and drizzle with lemon juice. The lemon juice really wakes this up. Yummy!